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Pastry-Wrapped Brie With Raspberries

Pastry-Wrapped Brie With Raspberries
Recipe Date:
May 3, 2014
Serving Size:
Cook Time:
Imperial (US)
  • 1/2 cup Raspberry Preserve
  • 1/4 cup Raspberries, Fresh
  • 1/2 tsp Fresh Rosemary, Chopped
  • 1 Sheet Puff Pastry, Thawed
  • 1 Brie Wheel, 13 Oz
  • 1 Egg, Large

Pairing Notes: The 2013 Rosé is a perfect contrast to the richness of the Brie. The fresh raspberries accentuate the fruit-forwardness of the wine, while the rosemary highlights the wine’s delicate floral notes.

Chef’s Tip:Try to find a raspberry jam that isn’t too sweet; if yours is particularly sweet, just use a little less jam.

Serve with: baguette slices, crackers, grapes, apples

Recipe Link

Recipe courtesy of Inez Holderness via Bon Appétit via, Pastry-Wrapped Brie with Raspberries

Photo courtesy of, Baked Brie in Puff Pastry